Watermelon Gazpacho

1 watermelon, rind and seeds removed, coarsely chopped (reserve 1-2cups and dice smaller)

1-2 medium tomatoes, coarsely chopped

1 cucumber, peeled, coarsely chopped

1 jalapeño, seeds removed, sliced

2 Tbsp olive oil

2 Tbsp sherry vinegar or red wine vinegar

Ground fennel seed (optional)

Kosher salt and pepper

Purée watermelon, tomato, cucumber, jalapeño, oil, fennel powder and vinegar in a blender until smooth.

Once happy with consistency, fold in the diced watermelon and season with salt and pepper to taste. 

Let sit for 4 hours or enjoy the following day.

Tomato Jam (adapted from NY Times)

2 pounds good ripe tomatoes cored and coarsely chopped

½ yellow onion, minced

1 cup sugar

2 Tbsp freshly squeezed lime juice

1 Tbsp fresh grated or minced ginger

1 tsp ground cumin

¼ tsp ground cinnamon

⅛ tsp ground cloves

1 tsp salt

1 jalapeño or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste

Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.

Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.

Tomato and Sweet Corn salad

2 ears fresh corn, husked

½ pint cherry tomatoes, cut in half

2 slicing tomatoes cut, into small dice

1 cucumber, peeled and diced

3/4 cup finely sliced scallions

1/2 cup chopped fresh basil (optional)

1/4 cup extra-virgin olive oil

1 tablespoon Balsamic vinegar

Salt and pepper to taste

This is our go to salad for basically all of summer…..Eat what the farmers eat. 

Cut corn kernels from cobs. Transfer corn to large bowl. Add remaining ingredients; toss to blend. Season salad to taste with salt and pepper.

Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally.

Sweet Corn Succotash

2 Tbsp extra-virgin olive oil

1 1/2 cups chopped onion

Coarse kosher salt

1 large garlic clove, minced

2-3 cups chopped red tomatoes (about 1 1/2 pounds)

2 cups corn kernels cut from 3 ears of corn 

2 cups yellow wax beans or green beans cut into inch pieces

3 Tbsp thinly sliced fresh basil

Heat oil in heavy large skillet over medium heat.

Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and yellow beans. Reduce heat to medium-low, cover, and simmer until corn and yellow beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally.

Season to taste with salt and pepper. Stir in basil and serve.

Summer Vegetable Ratatouille

1-2 cups eggplant

1 bunch scallions

2 sweet peppers (optional)

2 medium summer squash 

2-3 tomatoes

1 1/2 tablespoons olive oil

2 cloves garlic

1 bay leaf

2 sprigs thyme

1/4 cup loosely packed basil, sliced into ribbons

Extra basil for garnishing

Salt and pepper

Chop eggplant into bite-sized cubes. Toss with a tablespoon of salt and set to drain in a strainer while you prep the other ingredients.

Slice the scallions (reserve some of the tops for garnish) and roughly chop the peppers, summer squash, and tomatoes into bite-sized pieces. Mince the garlic. The vegetables will be cooked in batches, so keep each one in a separate bowl.

Warm a teaspoon of olive oil in a large (at least 5 1/2-quart) Dutch oven or pot over medium-high heat. Add the scallions and a generous pinch of salt. Sauté until they have softened and are just beginning to brown, about 8 minutes. Add the peppers and continue cooking until the peppers have also softened, about another 4 minutes. Transfer the onions and peppers to a clean bowl.

Add another teaspoon of oil to the pot and sauté the summer squash with a generous pinch of salt until it has softened and is beginning to brown, about 5 minutes. Transfer to the bowl with the onions and peppers.

Rinse the eggplant under running water and squeeze the cubes gently with your hands to remove as much moisture as possible. Add two teaspoons of oil in the pan and sauté the eggplant until it has softened, about 8 minutes. Transfer the eggplant to the bowl with the other vegetables.

Sauté the garlic until just fragrant then add tomatoes bay leaf and thyme. Deglaze with ¼ cup red wine then add all the vegetables back into the pan. 

Stir until well mixed and bring stew to a simmer, then turn heat to low and simmer for 30 minutes.

Remove the bay leaf and thyme and stir in basil and scallion tops.

Squash and Napa Stew with Rice

2 cups zucchini or summer squash

1 napa cabbage

1/2 lb ground beef (optional)

1 ounce olive oil

¼ cup garlic scapes

1 tsp onion powder

1 tsp garlic powder

2 tsp iodized salt

1 cup beef stock

2 tsp Worchester sauce

½ tsp black pepper

1 tsp cumin

1 tsp curry powder

1 – 12 oz can diced tomatoes

3 bay leaves

Slice the zucchinis in half-moons and shred the napa cabbage.

Put olive oil in the pan over medium-high heat.

Add ground beef and garlic scapes to the pan with onion powder and garlic powder and cook until just starting to brown.

 Mix the remaining ingredients in a pan and let it simmer for 10-15 minutes or until tender.

 Serve with rice.

Spice Roasted Squash with Tomatoes and Greens

1 jester squash, cut into thin wedges with seeds removed

2 tomatoes, quartered and seeds removed

1 head of bok choy or kale, sliced thin 

1 red onion sliced thin

3 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1 teaspoon chili powder

1/2 teaspoon turmeric

Position rack in bottom third of oven and preheat to 450°F.

Combine squash, onion on heavy large, rimmed baking sheet. Add oil and toss to coat. Mix all spices in small bowl to blend. Sprinkle spice mixture over vegetables and toss to coat. Sprinkle with salt and generous amount of pepper. Roast until vegetables are tender and browned.

At 20 minutes, add the tomatoes and greens then roast for about 20 more minutes.

Transfer to shallow dish and serve.

Simple Greens and Tomato Salad

2 cups chopped tokyo bekana

One head lettuce, chopped

1-2 carrots, shredded

2 cups of diced tomatoes

1/2 red onion, thinly sliced

4 large button mushrooms, sliced

Dressing

1/2 cup olive oil

1/4 cup seasoned rice vinegar

1/4 cup red wine vinegar

1/4 cup honey

1 tablespoon salt

1/4 teaspoon black pepper

Mix all the dressing ingredients into a bowl and whisk until emulsified. Then drizzle over bowl of salad components and toss.

Sautéed Kale with Tomatoes

2 Tbsp. olive oil 

1 bunch red Russian kale, stems removed, and chopped (I like to leave the stems in)

2 garlic cloves, minced

1 pint cherry tomatoes, sliced in halves, or 2 tomatoes, diced

Juice of 1/2 a lemon

Salt and pepper to taste

Heat the olive oil over medium heat in a large sauté pan. 

Add the chopped kale and sauté until slightly wilted, about 1 minute.

Add the garlic and tomatoes. Sauté for an additional 2  minutes until the tomatoes are soft. 

Add the lemon juice. Season with salt and black pepper, to taste.

Sautéed Cumin Potatoes

1 1/2 German butterball potatoes, cut into 1/2-inch cubes, and submerged in a bowl of cold water to prevent browning

2 Tbsp canola oil

1 Tbsp cumin seeds

1 small red onion, small dice

1 tsp ground turmeric

2 tsp coarse kosher or sea salt

1 tsp cayenne (ground red pepper)

2 medium-size tomatoes, cored and cut into 1-inch cubes

2 Tbsp finely chopped fresh cilantro leaves and tender stems

Drain the potatoes and pat them dry.

Heat the oil in a medium-size saucepan over medium-high heat. Add the cumin seeds and cook until they sizzle, turn reddish brown, and are fragrant, 5 to 10 seconds. Add the potatoes, onion, and turmeric, and stir-fry until the potatoes and onion are lightly browned around the edges, 4 to 6 minutes.

Sprinkle in the salt and cayenne, and stir once or twice. Pour in 1 cup water and bring to a boil. Reduce the heat to medium-low, cover the pan, and cook, stirring occasionally, until the potatoes are almost fall-apart tender, 18 to 20 minutes.

Stir in the tomato and cilantro, and cover the pan. Simmer, stirring occasionally, until the tomato is warmed through, about 2 minutes. Then serve.

Rustic Gazpacho

6 ripe tomatoes, cut into chunks

1/2 large cucumber—peeled, halved, seeded and cut into chunks

1 green bell pepper, cut into chunks

2 garlic cloves, smashed

1 cup water

1/3 cup extra-virgin olive oil

2 tablespoons red wine vinegar

Salt

½ jalapeño minced (optional for a little kick)

 In a blender or food processor, combine the tomatoes, cucumber, bell pepper, garlic, jalapeño, water, oil and vinegar and process until coarsely pureed. Season with salt and refrigerate until chilled. Serve with hot sauce.

Roasted Spaghetti squash with Red Pepper sauce

1 medium spaghetti squash

3 peppers halved, stems and seeds removed 

3 tablespoons olive oil

1 Ailsa Craig onion, chopped

3 cloves garlic, rough chopped

1/2 pound of tomatoes, halved

1/2 tsp dried oregano

1/2 tsp dried basil

1 or 2 tablespoon(s) sherry vinegar

Pinch of red pepper flakes

Kosher salt

Freshly ground black pepper

Parmesan, grated

Place peppers, tomatoes, garlic and onion on a baking sheet and brush with 1 tablespoon of olive oil. Put in oven under broiler on low. Roast for about 10 – 15 minutes or until a good caramelization. Let cool a bit, then pour into a food processor or blender. Add a splash of sherry vinegar and red pepper flakes and purée until smooth. May need a splash of water to help get the right consistency Taste and see if it needs more Kosher salt or sherry vinegar. Once you are happy with the sauce, return it to the pan, and keep warm over low heat until ready to serve.

Preheat oven to 400°F.

Cut your spaghetti squash in half with a large, sharp knife. Remove seeds and stringy guts, and brush the cut sides of the squash with 1 tablespoon of olive oil. Season with Kosher salt and freshly ground black pepper. Place spaghetti squash, cut side down, on a baking sheet and roast until tender, about 45-60 minutes.

To test if your squash is done, scrap the flesh with a fork. If the strands come off easily, it’s done. Let the cooked spaghetti squash cool for about 5 minutes, then scrape all the flesh into a beautiful pile of spaghetti strands. Taste and season with some more Kosher salt and pepper if needed. 

When ready to serve: place roasted spaghetti squash strands in bowls and top with Roasted Red Pepper – Tomato Sauce. Add grated parmesan.

Easy French Ratatouille

1-2 cups eggplant

1 bunch scallions

2 sweet peppers (optional)

2 medium summer squash 

2-3 tomatoes

1 1/2 tablespoons olive oil

2 cloves garlic

1 bay leaf

2 sprigs thyme

1/4 cup loosely packed basil, sliced into ribbons

Extra basil for garnishing

Salt and pepper

Chop eggplant into bite-sized cubes. Toss with a Tbsp of salt and set in strainer while you prep the other ingredients.

Slice the scallions (reserve some of the tops for garnish) and roughly chop the peppers, summer squash, and tomatoes into bite-sized pieces. Mince the garlic. The vegetables will be cooked in batches, so keep each one in a separate bowl.

Warm a teaspoon of olive oil in a large (at least 5 1/2-quart) Dutch oven or pot over medium-high heat. Add the scallions and a generous pinch of salt. Sauté until they have softened and are just beginning to brown, about 8 minutes. Add the peppers and continue cooking until the peppers have also softened, about another 4 minutes. Transfer the onions and peppers to a clean bowl.

Add another teaspoon of oil to the pot and sauté the summer squash with a generous pinch of salt until it has softened and is beginning to brown, about 5 minutes. Transfer to the bowl with the onions and peppers.

Rinse the eggplant under running water and squeeze the cubes gently with your hands to remove as much moisture as possible. Add two teaspoons of oil in the pan and sauté the eggplant until it has softened, about 8 minutes. Transfer the eggplant to the bowl with the other vegetables.

Sauté the garlic until just fragrant then add tomatoes bay leaf and thyme. Deglaze with ¼ cup red wine then add all the vegetables back into the pan. 

Stir until well mixed and bring stew to a simmer then turn heat to low and simmer for 30 minutes

Remove the bay leaf and thyme and stir in basil and scallion tops

Panzanella (Tomato Bread Salad)

1 12 ounce loaf artisan bread (6-8 very full cups)

2 to 3 tomatoes

1 medium carmen pepper

1/2 medium red onion

1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar

1/2 teaspoon salt

Pepper, to taste

1/2 cup thinly sliced basil (if available)

Slice the bread into 1-inch cubes: Slice or tear the bread into roughly 1-inch cubes. I usually leave the crusts on, but you can remove them if you prefer. You should have about 10 overflowing cups of bread.

Dry the bread: Spread the bread cubes over a baking sheet. Leave uncovered overnight to stale and harden. Alternatively, bake in a 300°F oven until hardened on the outside but still slightly soft in the middle, 15 to 20 minutes, stirring once or twice during baking.

Chop the vegetables: Chop the tomatoes, pepper into bite-sized pieces. Slice the onion into thin slices and soak in a bowl of cold water for 10 to 15 minutes while assembling the rest of the salad.

Make the vinaigrette: Combine the olive oil, red wine vinegar, salt, and a few grinds of fresh pepper in a jam jar. Shake vigorously. Alternatively, combine ingredients in a small bowl and whisk to combine.

Combine the salad in a bowl: Combine the bread and chopped vegetables in a large mixing bowl. Pour the vinaigrette over top and use a spatula to thoroughly combine.

Let the salad sit for 1/2 hour to 4 hours: Let the salad sit at least half an hour before serving, or up to 4 hours. Stir occasionally so the juices and vinaigrette are evenly distributed.

Add basil and serve: Just before serving, stir in the basil. This salad is best eaten the day it's made.

Indian-Style Sweet Corn Curry

3 tablespoons vegetable oil

1/2 teaspoon black mustard seeds

2 1/2 teaspoons cumin seeds

1 clove garlic, minced

1# red norland potatoes, cut into small dice

2-3 medium tomato, cut into small dice

4 tablespoons chopped cilantro

3 tablespoons chopped mint leaves

1-2  peppers chopped 

2 cups fresh corn kernels

1 can coconut milk

3/4 teaspoon salt

1 tablespoon lemon juice

Cayenne pepper, to taste

In a large pan, heat the oil over medium-high heat until shimmering. Add the mustard seeds and 1/2 teaspoon of the cumin seeds. Cook until the mustard seeds begin to pop, add the garlic and potatoes. Cook, stirring often, until the potatoes turn golden.

Add the tomato, cilantro, mint, and green chile. Cook for 1-2 minutes longer, then add the corn and stir to combine. Add coconut milk, salt, and lemon juice. Stir and bring to a simmer, then cover and cook until the potatoes are cooked through.

In the meantime, toast the remaining cumin seeds in a dry skillet over high heat until aromatic. Stir the toasted cumin seeds into the curry and season with black pepper and cayenne to taste. Serve immediately.

Grilled Kale and Summer Vegetable Salad

1 cup olive oil

2 cloves garlic, finely minced

2 Tbsp balsamic vinegar

1 bunch of kale, washed and dried

Summer squash and bell pepper sliced tossed in oil, salt and pepper - grilled 

2 oz crumbled feta

1-2 tomatoes sliced

1 Tbsp parsley chopped

Zest and juice of 1 lemon

Salt and pepper to taste

Pre-heat grill.

Grill assorted veggies then chill.

In a large mixing bowl combine olive oil, garlic, vinegar, juice, zest and kale. Toss until well coated.

Lay kale side by side in a single layer on top of the grill until crispy, 1 - 2 minutes per side.

Remove kale from grill and cool until workable. Then rough chop.

For salad add grilled assorted veggies, feta, parsley and sliced tomatoes.

Vinaigrette Recipe 

3 parts good olive oil to 1-part wine vinegar, a splash of balsamic, 1 smashed garlic clove, a dollop of Dijon mustard, 1 teaspoon of oregano, 1 teaspoon of kosher salt, ground pepper to taste. Whisk everything together.

Greek Tomato Salad

2 pounds ripe tomatoes, heirloom or hybrids

1 small red onion, sliced thinly crosswise

1 bell pepper, sliced thin

 Sea salt to taste

3 ounces feta crumbles

2 tablespoons roughly chopped parsley

½ teaspoon dried oregano

Extra-virgin olive oil, for drizzling

Pinch of cracked black pepper

Wash, core and slice tomatoes 1/2-inch thick. Arrange slices on a platter or in a shallow wide bowl.

Scatter onion and pepper slices over tomatoes and season everything with sea salt. Let sit 10 minutes to draw out juices.

Break feta into rough chunks and scatter over salad. Sprinkle parsley and oregano over top, drizzle generously with olive oil and serve.

Eggplant and Delicata Stew

1 eggplant

1 delicata squash

¼ cup canola oil

½ cup finely diced red onion

1 cup finely diced bell pepper

2 tbsp apple cider vinegar

3 cups diced tomatoes, 

1 tablespoons whole cumin

1/2 tablespoon whole coriander seed

1/4 cup finely chopped cilantro

Cut the eggplant and delicata into similar sizes. I prefer to go with a large dice

In a large frying pan, heat 1/3 cup of the oil over medium-high heat, and cook the delicata until it starts to brown. Add the eggplant and continue cooking until it starts to brown then remove from pan

Add the onion and pepper to the pan with the coriander and cumin, and cook over medium heat until soft and caramelized, about 5 minutes.

Add the apple cider vinegar to the pan, scraping up any of the browned bits that have adhered to the bottom with a wooden spoon. Cook until the vinegar has evaporated, then add the tomatoes.

Cook the tomatoes over low heat until they are thickened and saucy. Then return the eggplant and delicata to the pan and continue cooking on low heat for about 10 minutes. Season with salt and freshly ground black pepper, and stir in the cilantro.

Cucumber and Tomato Salad

4 medium tomatoes, halved lengthwise, and thinly sliced

½ medium red onion, peeled, halved lengthwise, and thinly sliced

1 cucumber, halved lengthwise and thinly sliced

A generous drizzle of extra-virgin olive oil, about 2 tablespoons

2 cloves of garlic minced 

2 splashes red wine vinegar

Coarse salt and black pepper

Dress the tomatoes, onions, and cucumber with olive oil, red wine vinegar, salt, and pepper.

Let stand while you prepare dinner, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil.

Broiled Tomatoes

4 tomatoes, cut into wedges of similar thickness

1 Onion sliced thin

¼ cup olive oil

1 tsp kosher salt

1 tsp black pepper

3 cloves garlic minced

3 tbsp. minced Basil

½ cup fresh grated parmesan

Preheat your oven's broiler. Cover a broiler pan or baking sheet with aluminum foil, and coat with non-stick cooking spray or cooking oil.

Arrange tomato wedges in a single layer on the prepared baking sheet. Spread onions out evenly amongst the tomatoes and drizzle lightly with olive oil, spreading oil evenly with finger if necessary. Season with salt, pepper, garlic, and basil. Sprinkle Parmesan cheese over the top.

Broil, 3 inches from the heat until cheese is browned and bubbly, 3 minutes.

Best served on a toasted piece of bread. A little mayo doesn’t hurt either.